Homemade Chai Tea Concentrate Recipes

Steps:

• Crush together the black pepper, ginger root, cardamom, cinnamon stick, and cloves in a coffee grinder or food processor(just pulse, do not grind to a powder).
• Add to 8 cups of water. Bring to a boil, reduce heat to medium and cook for 10 minutes.
• Add 8 teaspoons of tea. Allen uses Darjeeling OP. Steep for 8-10 minutes. Stain out the spices and tea. Add 1 teaspoons of vanilla and 3 teaspoons of honey, or sweeten to taste. Enjoy!
• This can be refrigerated for weeks.
• Heat up as needed and add an equal amount of hot(Allen steams his) milk. Top with ground cinnamon.
• Note:.
• For a mocha chai, use chocolate milk instead of white.
• For herbal chai, replace the Darjeeling with 1 teaspoons each of chamomile, fennel seed and peppermint.

Steps:

• In a medium pan, bring the water, all of the spices and the ginger to a boil over medium heat. Turn off the heat and allow it to steep for 15 minutes.
• Bring the mixture back to a boil, then add the tea. Turn the heat off, and allow it to steep for 3 to 5 minutes depending on how strong you like your tea. Stir in the honey and add milk to your liking. Strain it into a bowl or pitcher and serve!

Steps:

• Pour condensed milk and spices into the blender and blend on high speed for a few seconds until the milk looks evenly "flecked" with spices.
• Pour mixture into a clean jar or container with a lid.
• Refrigerate at least 24 hours.
• Alternatively, pour mix into ice cube trays and freeze.
• To use concentrate: Brew a strong black tea or strong herbal tea of your choice.
• Stir in 1 frozen concentrate cube or 1/2 to 2 teaspoons of chai concentrate mix per cup of freshly steeped tea.
• Frozen cubes will keep up to one year in the freezer if you pop them out of the trays and store in a freezer bag.
• Concentrate will keep in the fridge for up to 3 weeks.

Steps:

• Bring water to a boil in a saucepan; add cloves and boil for 1 minute. Add cinnamon sticks, ginger, cardamom pods, peppercorns, and tea. Allow tea to steep for 6 minutes; strain into a container. Stir brown sugar and vanilla extract into tea and refrigerate until chilled, at least 1 hour.

Steps:

• Prepare the spices and the tea; set aside. Bring the water to a boil and remove from heat. Add the spices and the tea bags then allow the mixture to steep for 15 minutes.
• Strain the mixture into a 4-cup glass measuring cup or large bowl, discarding the spices. Add the sugar, honey and the vanilla and stir until the sugar has dissolved. Pour the mixture into a jar and store in the refrigerator.
• To serve, mix 1 part concentrate with 1 part milk or half-and-half. Heat for a warm beverage or pour over ice to enjoy cold.

Steps:

• Crack the spices (excluding the cinnamon sticks and ginger). You can use a mortar and pestle, or a quick whiz in a coffee grinder.
• . Add to a medium pot with the cinnamon sticks and ginger and add 6 cups of filtered water.
• Bring to a boil and lower the heat to maintain a low simmer. Simmer for 15 minutes.
• Strain. Add the vanilla extract.
• This concentrate will keep up to 10 days in the refrigerator.
• To serve, combine and heat with milk of choice(I like almond or coconut) in a 1 to 1 ratio (per serving, generally use 3/4 cup of concentrate to 3/4 cup of milk) and sweetener of choice. Or, if you like, just add to water to make tea.
• Enjoy!

Steps:

• Put the water in a saucepan, add the spices, and bring to a boil.
• Turn down the heat and let simmer for 5 to 10 minutes.
• Add milk
• and sugar and bring to a boil (or heavy simmer).
• Add tea, turn off the heat, and let infuse for two to three minutes.
• Strain into two cups and serve hot.